Cook the pasta according to the package instructions until it’s al dente. Drain the pasta once it’s finished cooking and rinse it under cold water to stop the cooking process.
In a small bowl, mix together the olive oil, white wine vinegar, Italian seasoning, garlic cloves, Dijon mustard, sugar, kosher salt, and black pepper.
To a large bowl, add the cooked pasta, tomatoes, artichoke hearts, feta, olives, hot peppers, onion, and oregano.
Add the dressing to the salad and toss until the salad is evenly coated.
